Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies are my newest obsession.  They are so easy to make and bake up in no time.

They also taste mighty damn fine.

These cookies have been popping up lately all over the food blogs and I finally decided to give them a shot.  Mine are just a little different because I use more peanut butter.

I’ve never been a fan of these so-called peanut butter cookies that only use like 3/4C of peanut butter in them.

That’s not a peanut butter cookie, it’s a cookie with some peanut butter in it.

Big difference!

These cookies are also perfect to use with all natural peanut butter, you know, the kind you have to stir.

Andrea’s Flourless Peanut Butter Cookies

  • 1 16oz Jar of All Natural Peanut Butter (no sugar added)
  • 1/2C Brown Sugar
  • 2 Eggs
  • 2 1/2tsp Vanilla Extract
  • 1tsp Baking Soda
  • Pinch of cinnamon if you feel spunky

Preheat oven to 350.

Dump all ingredients in your stand mixer bowl and use the paddle attachment.  Mix until everything is well incorporated.

Roll into small balls, about the size of a bite-size meatball.  Place on cookie sheet and then flatten with a fork to make criss-cross pattern.

Place in oven and bake for about 10 minutes or until the edges start to seem crispy.  They will harden further once they start to cool down so pay attention that you don’t burn them or overcook them.

Remove from oven and allow to cool for about 5 minutes before eating.  Enjoy!

Can this be any easier?

Scott and I give these two thumbs up!  They are perfectly crumbly like a peanut butter cookie should be and full of peanut butter flavor!

I am not much on sweets so my cookies generally do not have a ton of sugar in them (and really it’s not needed).  So be advised that these are not super sweet cookies.  They have just a hint of sweetness to them.

I highly suggest you make these this weekend and then make another batch just for good measure.

Have fun guys, and remember, always play with your food!  Enjoy!

 

4 thoughts on “Flourless Peanut Butter Cookies

    • Erin I’m glad that we share this philosophy because now I know that when I meet you when can get busy with some PB. In a dignified manner of course.

  1. I’m diabetic, so in place of regular brown sugar I would use Splenda brown sugar. This recipe would be perfect. Something I can have without sugar level spiking high.

    Thank you.
    Debra

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